Sheet Pan Greek Chicken and Vegetables
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
- 1/4 cup chopped fresh oregano, plus extra sprigs for garnish
- 2 lemons, zested and halved
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds russet potatoes, scrubbed and cut lengthwise into 1-inch wedges
- 1 pound large carrots, quartered and cut into 3-inch sticks
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